How to peel russula mushrooms. Methods for preparing russula: soups, salads, fried and baked mushrooms. Russula: preparing stewed mushrooms

Today we will talk about the most common mushrooms in our country - russula. They have excellent taste, beneficial properties, and are widely used in cooking.

Description and appearance

Russula belongs to the lamellar genus. Family - Russula. It includes about thirty varieties. Our today's hero is deservedly called the most common edible mushroom. It is difficult to find a person who has not tried or at least not heard about russula.

They grow mainly in coniferous and deciduous forests. They appear in June, but the best period for collection is from early August to September.

Mushroom caps differ as it depends on the species. There are pinkish russulas, yellow, green and so on. Let's take a closer look at the varieties of the mushroom.

Kinds

Green

This is an edible mushroom with easily removable skin on 2/3 of the cap. The hat itself is green in color, can be depressed or convex, the surface is sticky. The leg is cylindrical, almost completely white. There are grooves on the edges of the cap. The pulp is brittle, white, and has a characteristic bitter taste. It is recommended to boil it before use to remove the bitterness. You need to collect young specimens with drooping edges.

yellow

The cap has a bright yellow color, the surface is dry, the shape is flat or convex. The stem is white, but turns gray as the mushroom grows. The pulp resembles cotton wool in structure and is white. Orange-yellow under the skin, darkens after cutting. An edible variety of russula, which is best boiled or salted. After cooking, the pulp becomes dark. It is recommended to collect young mushrooms with drooping edges.

Blue-yellow

The skin is removed on 2/3 of the cap. The cap itself may have a dry or sticky surface, green or brown in the center, and predominantly violet-gray at the edges. The pulp is white, but may have a purple tint, and is cotton-like. The taste is not pungent, the structure is strong. The leg is white, dense, but becomes hollow over time. Perhaps the best variety of russula in terms of taste. It is recommended to boil, salt and marinate it

Inedible, pungent

This is an inedible variety of mushroom. The hat is convex, slightly depressed, red in color and shiny. The leg at the base is predominantly pink. The young mushroom has a spherical cap. The pulp is white, brittle, the taste is burning. Unpleasant taste is the reason for inedibility. Plus it can cause gastrointestinal upset.

Gall

Edibility has not been precisely determined, therefore salting is allowed, but only after a very long soaking. The hat has a convex shape, then the center is pressed in, the color is straw yellow. The edges of the mushroom have an initially smooth structure, but over time they acquire stripes. The pulp is pale yellow, burning and acrid.

Pale ocher

It has a barrel-shaped stem, a strong structure, a whitish tint with an admixture of brown. The cap is smooth, ocher-yellow. At first the shape is convex, but over time it becomes prostrate. The pulp has a dense structure, white color, brittle, slightly darker when cut. The taste is quite pungent. This is a conditionally edible variety of russula, which is boiled and salted.

Bolotnaya

The leg is club-shaped, hard, but sometimes can be hollow. Color pink or white. The cap is fleshy, convex in shape, slightly compressed in the middle. The edges are dull. The pulp is white, dense in young mushrooms, but becomes loose over time. Has a characteristic fruity smell. This is an edible species that is boiled and pickled.

Maiden

Leg widened towards the base, first solid, then hollow. The structure of the leg is brittle, the color is whitish or yellowish. The cap is initially convex, but then becomes prostrate. The color is brown-gray or yellowish-gray. The pulp is white or yellow, brittle. The edges of the cap are ribbed and thin. Edible look.

Turkish

The cap is wine red, orange or black. The surface is shiny. At first its shape is hemispherical, but with age it becomes depressed. The leg is white, club-shaped. The pulp is white with a characteristic fruity odor and brittle structure. Edible look.

food

It has a dense, white stem. The cap is flat-convex and may have a pink, reddish or brownish uneven color. The pulp is dense and white, the taste is not at all pungent. Perhaps one of the most delicious russulas, which are boiled for further consumption, are excellent for drying, pickling, salting and preparing main courses.

Greenish

The leg is white, with brownish scales at the base. In a mature mushroom, the cap becomes outstretched. Before this, matte, fleshy, hemispherical. The pulp is white in color, dense in structure, may be a little spicy, but not pungent in taste. You can safely call it one of the most delicious varieties of russula. Suitable for salting, marinating, drying.

Browning

The leg is white, may have a reddish tint. As it grows it becomes brownish. The hat of young individuals is hemispherical, while that of older individuals is wide, brown or burgundy in color. The center is usually darker. The pulp is white and has a characteristic smell of shrimp or herring. Before use, it must be boiled for a long time to eliminate the unpleasant odor. Suitable for salting and marinating.

Where does it grow

This mushroom grows in almost all forests. Loves proximity to moss, forest edges, and clearings. But it most often grows on roadsides. Russulas begin to be collected in June, and the peak season is August-September.

Today, science distinguishes about 30 varieties of this mushroom that grow in Russia.

Peculiarities

I would like to talk about some features and facts associated with this mushroom and its varieties.

• There is one theory according to which the mushroom was named. It is based on the fact that when salted, a mushroom quickly becomes suitable, while other mushrooms require at least several days. In this regard, russula can be used supposedly in its raw form.
• You need to look for mushrooms in deciduous, coniferous and mixed forests. They are often found in swamps. You can go for them in May, and end the season in October. The main condition for finding them is rain.
• On the inside of all russula there are white plates, and all have white legs. They do not have rings, films or scales. After cutting, the mushrooms remain white.
• During collection, it is important to take into account the characteristics of the mushroom. They are extremely fragile. Therefore, they are usually collected separately from other types of mushrooms.
• To make the process of cleaning russula easier, pour boiling water over them before processing.
• It’s easy to remove the film from the mushroom, but it’s not always worth doing. This is explained by the fact that the film will not allow the mushroom to fall apart during cooking.
• If the mushroom tastes bitter, you have a caustic russula. To eliminate this taste, you need to sprinkle them with salt, place them in the refrigerator overnight, and boil them the next day.
• A bitter taste after cooking indicates the need to remove the films from the cap. Even if this does not help, drain the water, add new water and boil the mushrooms for another 20 minutes.

How to choose and where to buy

You can only buy such mushrooms from private traders, mushroom pickers who come to the market to sell their harvest. The most important thing is to learn how to choose them correctly.

The fact is that russula is often confused with toadstool. Now we will tell you how to prevent such a mistake.

True russula has a smooth, white stem shape. There are no membranes, the inside of the leg is dense or hollow. The pulp is extremely fragile and can rarely change color or darken when cut. If you see red or purple spots on the cap, do not take such a mushroom: most likely, it is a false russula.

Choose the densest mushrooms, avoid dry and old ones. The best in terms of quality are yellow and blue-green russulas. This is perhaps a real delicacy. Many people believe that these varieties are suitable for consumption raw.

Watch the following video about russula mushrooms, how best to collect them and what to make from them.

Storage methods

Once you have collected the mushrooms, rest assured that they will not lose their properties in the next 24-48 hours. But keep in mind that in this case you cannot wet the russula, but immediately place it in the refrigerator.

Salted and pickled mushrooms can be consumed within 12 months. Dried ones can last for more than a year.

It is extremely important that even after drying, russula does not lose such important dietary fiber and amino acids. Only the protein leaves, which leaves about 30-40% of the original amount

Nutritional value and calorie content

Everything here looks quite interesting and useful. This is a dietary product from which, nevertheless, you can get significant benefits.

Per 100 grams of product there are:

Chemical composition

These mushrooms are very rich in beneficial elements, vitamins and minerals. This determines the abundance of beneficial properties, as well as pleasant taste.

Among the main vitamins beneficial for humans and present in russula, we can highlight:

• Vitamin PP;
• Vitamins B1, B2;
• Vitamin C;
• Vitamin E.

As for minerals, it should definitely be noted: Fe, K, P, Na, Mg, Ca.

Beneficial features

• It just so happened that nature chose russula to enrich them with vitamins PP and B2. They are of great importance for human health and the functioning of our body.
• The pungent and purple russula act as an antibacterial agent and help cope with abscesses.
• They are very useful to use for those who are faced with serious gastrointestinal diseases.
• Due to the low calorie content of the mushroom, it is perfect for those who are struggling with excess weight.
• Russulas are nutritious, create a feeling of fullness, and after them you don’t want to eat. As a result, they help in the fight against obesity.
• They are recommended to be eaten to prevent the formation of blood clots, as well as to provide protection against blood thickening.
• Russula is used to curdle milk, creating an incredibly healthy fermented milk product. It is useful for people who suffer from problems with the heart and blood vessels.

Harm and contraindications

There are several contraindications for people who should not consume these types of mushrooms. Namely:

• Individual intolerance to the components of the fungus by humans;
• Serious disturbances in the functioning of the heart, kidneys, liver;
• Not recommended for children under 12 years of age;
• Contraindicated for pregnant women, as well as women during breastfeeding.

In general, many doctors believe that russula can be given to children after 7 years of age. But in limited quantities and only the most delicious and safe types.

As for adults, they should also not overuse russula - no more than 150 grams per day. Delicious and high-quality types of russula are no exception.

Application

In cooking

Perhaps it is the culinary sphere that allows you to fully appreciate all the taste capabilities of this mushroom. Yes, it has excellent beneficial properties, but prepare some dish from russula, and you will no longer be able to refuse it. This will be your favorite mushroom.

Please note that before use, the mushrooms must be filled with water and kept for several hours. Before the main processing processes, that is, frying, salting, marinating, it is advisable to boil them for 5 minutes. This will eliminate the bitterness.

Now we will share with you several recipes for making russula. Namely, we will tell you how to properly salt, marinate and how to properly boil them.

Salty

Take a set of the following ingredients:

• One small onion;
• 3 tbsp. vegetable oil;
• 3 cloves of garlic;
• 1 kilogram of fresh edible russula;
• 4 tbsp rock salt;
• A few blueberry leaves.

Preparation:

Clean the mushrooms from dirt, rinse, place in a saucepan, add a little salt. Peel the garlic, cut it into small pieces and place it with the mushrooms. Cover the mushrooms with blueberry sprigs and place in a dark and cool place for 12 hours. Now add chopped onion on top, add oil and mix everything. Place mushrooms in prepared jars and close. As the mushrooms compact, add more russula to the jars until the jar is full. After about 30 days, the mushrooms are ready to eat.

Pickled

You can marinate russula in several ways. Now we will describe them to you.

Recipe with vinegar

• Clean the mushrooms thoroughly, if necessary, remove the film from the cap, cut the stems short.
• Boil water and pour it over the mushrooms. Place on the fire, bring to a boil, turn off and leave to cool.
• Meanwhile, prepare the jars.
• After cooling, drain the mushrooms in a colander.
• Leave the currant or cherry leaves in the prepared jars, although you can use both. Also add bay leaves and dill umbrellas. To improve the taste, add some tarragon sprigs. Place the mushrooms in jars.
• Make a marinade based on 250 ml of water - 50 ml of vinegar and 25 grams of rock salt. Make brine based on the number of mushrooms available.
• Boil the marinade and pour it into jars with mushrooms.
• Place the jars in a wide saucepan with water to sterilize. After the water boils, keep the jars on the fire for 20 minutes.
• Take out the containers and screw on the lids. The mushrooms are ready.

With garlic

Please note that for 1 kilogram of russula you will need a large tablespoon of salt. You can use garlic at your discretion. Mushrooms will not be stored for long in this way, but you will hardly be able to resist eating them all at once.

So, you need to prepare this recipe as follows:

• Wash the mushrooms, remove all dirt;
• Peel the garlic, cut it into thin slices;
• Place the mushrooms in a jar or pan, but be sure to have the cap down;
• The layers are sprinkled with salt and garlic;
• Mushrooms need to be kept for 14 days, placing the jars in a cold place;
• After 2 weeks you can serve it. Pairs perfectly with vodka and has a sharp and rich taste.

With onions

You will need the following ingredients:

• Purified water - 400 ml;
• 1 kilogram of russula with hard caps;
• 250 ml vinegar;
• Several buds of cloves;
• 300 grams of onions;
• Bay leaves;
• Allspice (peas);
• 1 tsp Sahara;
• 1 large tablespoon of rock salt.

Preparation:

Peel the mushrooms, cover them with water and boil for about 15 minutes, then drain in a colander to drain all the liquid. Pour water into the pan, add the indicated spices, salt, sugar, small onions. Bring the mixture to a boil, then pour in the vinegar. Dip the boiled russula into this marinade and boil for 5 minutes. Distribute the hot mushrooms among the jars, and let the brine stand on the fire for another 2-3 minutes. Pour the brine into jars and close them with lids.

How to cook

Now we’ll tell you in more detail about how to properly cook these mushrooms.

• Before boiling, they need to be thoroughly washed and sorted to find the strongest specimens.
• Clean them from dirt and place them in a saucepan. Now fill with cold water at the rate of 1 volume of mushrooms to 2 volumes of water.
• Place the pan over medium heat, bring to a boil, then lower the flame.
• Next, watch for the formation of foam, which must be removed during cooking. After this, add a little salt, bay leaf and black peppercorns.
• After the water boils, cook the mushrooms for 30 minutes.
• Under no circumstances should you use the water left after cooking russula for food.

Russula chops

Not many people decide to fry russula. But in vain. They turn out very tasty. Served as a separate dish, or eaten with a side dish. Some even manage to fry chops from russula.

To make chops, take peeled russulas, select the largest and flattest caps, put them in salted cold water for a while. After this, drain in a colander.

The cap should be dipped in the prepared batter. Next, the mushroom is sprinkled with breadcrumbs. You need to fry quickly, the fire should be strong. Then place all the russula together in a frying pan, pour in the batter that should have remained. Now finish frying your mushrooms, but over low heat. This will take about 15 minutes.

Russula is not very suitable for making soup, since it creates a characteristic bitter taste.

Usually people are divided into two categories: berry pickers and mushroom pickers. Our article will be of more interest to the latter, since we will talk about cleaning mushrooms and preparing them for the main cooking process. There is a very large variety of them in the forests of our Motherland, many of which you didn’t even suspect were tasty and edible. Today we will figure out how to clean them correctly in order to preserve all their natural benefits and unique taste.

Pre-cleaning of mushrooms in the forest

It is better to start cleaning mushrooms already in the forest. This way you will save your time at home and protect your forest “catch” from damage in the common basket.

How can this be done? After you have cut the mushroom with a knife at the very root, leaving the mycelium in the ground, inspect it carefully. Perhaps it is already clear that it is wormy, for example, traces of insects and pests are visible on the cut of the stem. If the cap is eaten away by worms, this is a sign that this one is not suitable for us.

If the mushroom is intact, then you need to clear it of forest debris (moss, grass, foliage, pine needles, soil). To do this, carry a stiff brush or sponge with you. Treat the mushroom with it and most of the forest dirt will be removed. The rest can be cleaned at home.

How to clean at home: rules

Cleaning mushrooms is a mandatory process, since by removing forest debris and traces of worms and insects inside, we minimize the risk of poisoning and infection. It is believed that it is better to clean mushrooms within the first five to six hours after collection. During this time they will not have time to deteriorate. If you do not have time to clean it within this period, put the mushrooms in the refrigerator on the bottom shelf, where the temperature does not rise above 4 degrees. There, putrefactive processes should not develop much, and your “catch” may be able to be saved.

Also, when cleaning a mushroom, we remove its tasteless or inedible parts. For example, in boletus it is a film on the cap, in redhead it is a gray coating on the legs. There are mushrooms that require mandatory washing and soaking in water, this applies to lamellar mushrooms. And spongy ones (white caps, red caps, boletus, etc.), on the contrary, do not like soaking, since they lose their taste in water.

However, the basic rules for cleaning mushrooms are the same for everyone.

1. Cleaning the mushroom from dry forest debris by scraping with a knife or a stiff brush. This procedure is carried out especially carefully if the mushroom is subsequently prepared for drying.
2. Trimming darkened, softened areas and areas eaten away by worms and insects. Old tubular mushrooms are cleaned with a sponge on the cap. If the leg is viscous and slippery, it is also removed. Butter and russula are cleaned from the film on the cap, as it spoils the taste of the dish, adding bitterness.
3. Washing mushrooms. If the mushroom is not dried, it is washed. To fry, simply pour water over it. Before cooking, rinse for a maximum of 10 minutes and allow to dry. Lamellar mushrooms contaminated with sand are soaked for several hours.
4. Soaking. If the mushroom has a bitter taste, it must be soaked to remove the bitterness. The water is changed every two to four hours.
5. Heat treatment (boiling, boiling, scalding). Such methods are used if the mushroom has a bitter taste or is mildly poisonous, in order to get rid of its toxicity.

The basic principles of cleaning mushrooms can be seen in the following video

How to clean tube mushrooms

Sponge fungi include:

• White mushroom;
• redheads;
• boletus;
• flywheels;
• Polish mushroom and so on.

These mushrooms are suitable for drying, boiling, frying and pickling.

For drying, choose only clean ones that have not been touched by worms. It is not recommended to wash such mushrooms. Carefully remove dirt from the stem and cap with a stiff sponge or brush. If the dirt does not come off, wipe the area with a damp cloth or cut it off with a knife.

If the tubular mushroom is being cooked, then it can be washed, but this must be done as quickly as possible so that it does not lose its taste. It’s good to use a colander in this case.

It is still recommended to soak peeled wormy mushrooms in salt water for prevention.

Basic algorithm for cleaning:

• remove external dirt with a brush;
• if necessary, cut out black spots (insect and worm passages) with a knife;
• remove the spongy layer under the cap if the mushroom is old. In this case, the sponge contains many overripe spores that are not digested by our body, and the dishes become slimy, which many do not like.
• clean the legs, caps, etc. (depending on the specific specimen).

Cleaning white

Porcini mushrooms require minimal cleaning. They are completely edible from cap to stem. Clean them as follows:

• Use a knife to cut off the bottom of the leg, removing the remains of the mycelium;
• clean with a brush or towel from surface dirt;
• cut off the cap from the stem, check for worms inside, if necessary, cut out wormholes and dark spots;
• If you plan to cook the mushroom in the future, you can rinse it under running water through a colander, removing residual contaminants.

Redheads

Cleaning red mushrooms differs from cleaning porcini mushrooms only in that you need to use a knife to walk along the stem of the mushroom, scraping off the gray outer film. The rest of the cleaning algorithm is the same.

1. Remove surface dirt from the cap and stem with a brush;
2. We cut, check for the presence of wormholes, if necessary, cut them out;
3. We clean the outside of the leg from the gray film.
4. The mushroom is ready for further processing. If this is cooking, then we first wash the red caps under running water, preferably as quickly as possible so that the cap does not absorb a lot of moisture.

Butter

Butter mushrooms are good for drying, frying, and also pickled. The main task when cleaning such mushrooms is to remove the film from the cap, which tastes bitter, and during heat treatment it itself lags behind the mushroom. Do not remove the film only in case of further drying. In other cases, you need to pull off the sticky oily film from the oil can. The easiest way for it to come off is dry. Therefore, do not wash or soak the boletus until the film is cleaned. Another pitfall in cleaning oil is the indelible dark residue on your hands. To prevent it there are two options:

1. Constantly during cleaning, wash off the sticky dirt from the film that has not yet dried with clean water;
2. Lubricate your hands and knife with vegetable oil, then the plaque will not stick to your hands.

If dirt is already on your hands after cleaning the oil can, do not scrub it with soap, it will eat into the skin of your hands even more firmly. It is better to use vinegar or citric acid. You may not erase all the plaque, but you will make it less bright.

Algorithm of actions:

1. Clean the oiler from surface dirt using a dry method (brush or hard sponge);
2. Using a knife, pick up the film from the mushroom cap and pull. If the oil can is small and dry, the film can be easily removed. If the cap is large, then the film on it is quite thin and is more difficult to remove. In order to remove the film from a wide cap, break it in half and pull the film from the center of the break, so it will come off quickly and easily. From very small butterflies, whose caps are still fused to the legs by a membrane, the film is removed with a knife along with the membrane.
3. If the boletus is not prepared for drying, rinse it under running water in a colander.

Kozlyak

The goat mushroom is a very close relative of the oil can. They have similar taste qualities, but it is believed that the goat is inferior to the butter dish. However, it is not so easy to distinguish a goat from a butter dish in its finished form. The goat's cap is not so sticky and dirty; it does not require lengthy cleaning. There is no need to peel the cap.

Stages of cleaning a goat:

1. clearing forest debris;
2. We remove the wormholes with a knife;
3. rinse with running water.

It is very good for drying; in this case, the goats are not washed.

Mokhoviki

The flywheel mushroom is relatively easy to clean. The porous bottom layer, which turns black during cooking, is removed from the cap, the darkened stems are cleaned and hard spots are removed. There is no need to remove the film from the cap.

Key points for cleaning flywheels:

1. Dry surface brushing;
2. Cleansing inside from wormholes and darkening;
3. Removing the spongy layer from the cap;
4. Rinse with running water or soak for 5–10 minutes. If it goes to dry, there is no need to wash it!

Cleaning Polish mushroom

The Polish mushroom is a close relative of the flywheel; its nutritional and beneficial properties are similar to the white one. It is considered one of the best mushrooms for frying. It can also be dried and boiled. Such a mushroom does not need special cleaning; it is enough to remove surface dirt, the remains of the mycelium on the stem below and check for worms. Next, it is washed and cut for further preparation.

How to clean plates

The main problem of agaric mushrooms is the difficulty of cleaning them from forest debris and sand and the bitter taste of some species that have milk. Usually these issues are resolved by soaking or boiling. In this case, it becomes easier to remove the bitterness and most of the dirt, and the sand settles to the bottom of the basin or pan.

Saffron milk caps

Rizhik has a wonderful, very bright taste. It is boiled, fried, salted and pickled. If you break a saffron milk cap, bright orange juice comes out, which is how they are distinguished from their poisonous counterparts. This mushroom is considered a delicacy among gourmets and a great success among mushroom pickers. A day after salting, the saffron milk caps can already be served, seasoned with vegetable oil. The mushrooms are washed under running water and soaked in warm water for several hours. After soaking, they are cleaned of any darkened areas and the actual cooking begins.

Russula

Russulas belong to the lamellar mushrooms. They are salted, fried, pickled or boiled. Some types of russula have a bitter taste due to the film on the cap. Therefore, carefully pick up the film with a knife and remove it from the edge to the center. It is often difficult to remove the film in the middle; leave it as is, otherwise the fragile cap will crumble. Due to their fragility, such mushrooms are often subjected to heat treatment, after which they become more elastic and elastic and are ready for pickling.

The algorithm for cleaning russula is as follows:

1. Clean the legs from forest dirt with a brush and knife, carefully remove dirt from the plates under the cap.
2. Remove the skin from the cap;
3. Rinse and soak to remove bitterness;
4. Scald clean mushrooms in a colander and plunge into boiling water for just a few seconds.

Chanterelles

Chanterelles do not have a bitter taste and are considered a delicacy. They do not require soaking, but are washed with running water. You can use a brush during the process. You need to be very careful when transferring these mushrooms from the basket into the sink, as they are very fragile. In the forest, remove forest debris from them and trim the stem. This will save you time at home.

Oyster mushrooms

Oyster mushrooms often grow on stumps and fallen trees. They do not have dangerous counterparts and it is impossible to get poisoned by them. Mushrooms are easy to clean, as they usually are not heavily soiled. For them, like foxes, running water is enough. All that remains is to remove the surface dirt from the caps and legs in the forest.

Rowers and bluelegs

Rowers and bluelegs are cleaned in the same way as oyster mushrooms, however, sometimes a lot of dirt accumulates on the caps of rowers. In order not to clean off dirt, mushroom pickers prefer to remove the skin from the cap of the row, especially since it can be easily removed. Rows in the forest are cleared of dirt with a knife. At home, they remove bad spots on the mushroom with a knife, wash it under running water and always boil it. Boiled rows can later be pickled or salted. Bluelegs and rowers have an anise aroma, which only intensifies with heat treatment.

Sandpipers

The sandpiper mushroom is not easy to find; it can hide from us under a layer of pine needles. They grow in groups, so they are easy to collect. The main problem in cleaning a sandbox is the large amount of sand that needs to be washed out from the inside before cooking. Therefore, the algorithm for cleaning the sandbox is as follows:

1. Rinse each mushroom thoroughly under running water;
2. Soak in cold water for at least three to four hours. In the sandbox's water, pores will open, from which sand will come out and settle at the bottom of the vessel;
3. Boil for 15–20 minutes in boiling water.

Now the sandboxes are ready for cooking.

Cleaning the mushroom raincoat

The puffball mushroom is a relative of the champignon. You can fry it, make soup from it, and it does not require pre-heat treatment.

Algorithm for cleaning a raincoat:

1. Each mushroom must be washed under running water; the top layer can be easily removed with your fingers. If the mushroom is already mature, then the top is removed like a shell.
2. The washed ones are cut and checked for freshness and cleanliness. The inside of the raincoat should be white or cream.

If the inside of the raincoat is black or brown, it is damaged. The same can be said if it has a mushy consistency.

Hedgehog

The hedgehog mushroom at a young age does not require pre-soaking and cooking, as it does not have a bitter aftertaste. For those who don’t like a mushroom dish that looks like porridge, you need to cut off all the “needles” from the bottom of the cap, which gave it its prickly name. Knowledgeable mushroom pickers advise taking only young hedgehog mushrooms; they can simply be washed under running water, cleaned of wormholes and used for cooking. If you use mature specimens for cooking, then such mushrooms need preliminary heat treatment to remove excess hardness.

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Russulas are low-calorie and mild-tasting mushrooms. They contain only 19 kcal, a lot of protein, vitamins, carbohydrates and microelements. The lecithin included in the composition prevents the deposition of cholesterol. Culinary experts love this mushroom for its ease of preparation: it can be boiled, fried, dried, pickled and salted. Russulas perfectly complement salads, vegetable and meat dishes.

How to clean russula?

Cleaning russula is no different from cleaning other mushrooms. It is better to start it at the collection stage. Feel free to remove areas eaten away by insects and worms, remove leaves, twigs, needles and other debris. When you get home, soak the russula in cold water, remove the skin from the caps, cut out the darkened areas and check the mushrooms again for worms. Remember that russula spoils very quickly, so you only have 5 hours to prepare them.

The last stage of cleaning mushrooms is washing. There is an opinion that they need to be washed as little as possible, otherwise they lose their taste. It is generally not recommended to wash mushrooms that are being prepared for drying. Peeled, washed and dried russula can be prepared in any way you like.

Russula: what do edible mushrooms look like?

To avoid poisoning, when collecting russula you need to know what they look like and not confuse them with poisonous and inedible mushrooms. This species has a number of distinctive features that make it possible to distinguish between them being edible and inedible. Unlike other mushrooms, russulas do not hide in shady places and do not disguise themselves as fallen leaves. On the contrary, they grow in plain sight.

Before cutting the mushroom, carefully inspect the cap. In all young russula it looks like a small ball. As the mushroom grows, the cap becomes flat. In older russula, it changes shape, resembling a funnel. Almost all of these mushrooms have a smooth, cylindrical stem and a snow-white color. Russulas can reach significant sizes.

The color of this type of mushroom is different, it can be the same color or with various shades: yellow, purple, red, green, brown and even black. The inside of the cap is plate-shaped and can have different shades - from ocher to white. The length of the leg reaches 10 cm, and the thickness - up to 4 cm.

Most russula are edible: the mushroom tastes better when its cap is painted in a less bright, saturated color.

What to do with russula: simple and original recipes

Russula fried in sour cream

Compound:

• Russula – 500 g
• Sour cream – 2 tbsp.
• Onions – 1 pc.
• Greens - to taste
• Salt - to taste

Preparation:

1. Peel the russula, rinse, dry and cut into cubes.
2. Heat the oil in a frying pan, add the mushrooms and fry a little.
3. While the mushrooms are cooking, peel the onion and cut it into half rings.
4. Add sour cream and salt to the mushrooms in the pan. Boil the sour cream and add the onion.
5. Sprinkle the finished russula with chopped herbs and serve along with mashed potatoes or buckwheat porridge.

Russula tartlets: recipe

Compound:

• Russula – 500 g
• Eggs – 3 pcs.
• Tartlets – 10 pcs.
• Mayonnaise – 200 g
• Onions – 2 pcs.
• Salt and spices - to taste
• Parsley - for decoration
• Vegetable oil - for frying

Preparation:

1. Prepare the russula, chop them finely.
2. Peel the onion and chop finely.
3. Mix onions and mushrooms, fry the mixture in vegetable oil until tender.
4. Boil the eggs hard. Grate the whites on a coarse grater, mix with mushrooms and mayonnaise, and add salt.
5. Fill the tartlets with the resulting mixture, grate the yolks on top and garnish with parsley leaves.

Salad with russula

Compound:

• Russula – 300 g
• Chicken fillet – 300 g
• Eggs – 3 pcs.
• Pickled cucumbers – 3 pcs.
• Processed cheese – 1 pc.
• Onions – 1 pc.
• Carrots – 1 pc.
• Walnuts – 100 g
• Salt and pepper - to taste
• Vegetable oil - for frying
• Mayonnaise – for dressing

Preparation:

1. Peel the russula and boil in salted water.
2. Peel the onions and carrots.
3. Grate the carrots on a coarse grater, chop the onion into cubes.
4. Cut the boiled russula into strips and fry along with onions and carrots.
5. Cut chicken meat (boiled or smoked) into cubes.
6. Boil the eggs, cut or grate.
7. Cut the cucumbers into cubes or half rings.
8. Grate the cheese on a coarse grater.
9. In a deep salad bowl, mix all the ingredients, salt, pepper and add chopped nuts.
10. Season the salad with mayonnaise and serve.

Russulas are one of the most common mushrooms that can be found in the forest. Many mushroom pickers love them for their visibility and accessibility. You can prepare any dishes from russula, be it salad, soup or roast. The main thing is not to confuse them with poisonous mushrooms! Therefore, be especially careful when collecting, do not take those specimens that seem suspicious to you.

• • How to cook russula
  • How to pickle russula quickly and easily
  • How to properly cook mushrooms with potatoes

  Before we talk about the best way to cook russula, it is important to remember that these mushrooms are very fragile. They are even difficult to collect, because they are fragile and it is quite difficult to bring them home in one piece in a basket. But if you have the opportunity to get a couple of baskets of good russula, be sure to take advantage of this opportunity.

  There are no specific recipes for preparing this type of mushroom. They are not suitable for soup, and drying them is also undesirable. Very often, mushrooms are caustic (with a pungent aftertaste), so before preparing russula, you need to soak them thoroughly. In other matters, these mushrooms are not subject to any prohibitions - you have complete freedom of action and imagination where you can use these mushrooms.

  They go very tasty with potatoes. The simplest recipe for making russula is as follows:

  Take the required amount of mushrooms - 500 g or more

  It is fried russula that is better than other mushrooms for boiled potatoes. They can also be mixed with fried potatoes, added to porridge, or made into salads.

  But you can also salt the russula. Lightly salted russula, like assorted mushrooms, is an excellent delicacy.

  
  👍 Since we touched on the topic of mushrooms, it is worth noting that any type of mushroom plant should be well processed.

  How to cook russula - the best ideas for preparing mushroom dishes

  

  After reading the information below, you will learn how to prepare russula. Any dish or snack obtained by following one of the recipes will delight you with a great taste and make you a loyal admirer of this variety of mushrooms.

  How to cook russula?

  Russulas, the recipes for which can be very varied, despite the name, still require heat treatment and are not consumed raw. In order for the mushrooms to be tasty and to fully retain all their natural properties, it is necessary to adhere to certain rules when processing the product.

  1. Depending on the variety, the mushrooms are simply sorted and washed, or they are soaked briefly in lightly salted water. This step is necessary when using russula with a bitter aftertaste.
  2. Russula dishes do not require long-term heat treatment: 20-30 minutes of cooking, frying or stewing is enough to achieve the desired taste result.
  3. If you wish, you can prepare russula for the winter using proven recipes and correct recommendations.

  How to salt russula - a simple way

  

  Russulas, the recipe for which will be described below without vinegar, are prepared without heat treatment and soaking, therefore, to implement the technology, you should choose specimens with greenish-blue caps without a bitter aftertaste. The resulting snack will surprise you with its excellent taste characteristics and stunning mushroom fragrance, which in this case is especially pronounced.

  1. The bottom of the pickling container is sprinkled with a mixture of salt and dill seeds.
  2. Mushrooms are cleaned of dirt with a brush, placed in a bowl with their caps down, sprinkling the layers with salt and dill.
  3. Press the mushroom mass with a weight and place it on the refrigerator shelf for 2 weeks.

  How to salt russula using a hot method?

  

  Next is how to prepare salted russula by hot salting. The herbs and spicy additives used in the recipe can be replaced with any others of your choice and taste: often the composition is supplemented with garlic cloves cut into several pieces, bay leaves, herbs and dill seeds, mustard seeds.

  • Russula – 2 kg;
  • water – 3 l;
  • salt – 100 g;
  • currant and cherry leaves - 10 pcs.;
  • cloves in buds – 7-8 pcs.;
  • allspice peas – 10-15 pcs.
  1. The prepared, washed russula are placed in a pan, filled with water and after boiling, salt, herbs, and spices are added.
  2. Boil the mushrooms until all the specimens sink to the bottom and the brine turns light.
  3. Salted russula are packaged in sterile jars, filled with boiling brine, sealed, wrapped until cool and stored in the refrigerator.

  How to salt russula in a cold way?

  

  Cold-salting russula according to the following recipe is somewhat more troublesome than the previous variations described, but the result is worth the effort and time. Both the taste and aroma of the preparation will surprise even picky gourmets, delighting them with its richness and incredible bright aroma.

  • russula – 2.5 kg;
  • water - 0.5 l;
  • salt – 250 g;
  • dill umbrellas – 2 pcs.;
  • garlic – 5 cloves;
  • currant leaves – 3 pcs.
  1. Soak the russula for 2 days, changing the water twice daily (morning and evening).
  2. Place the specimens in salted water, mixing 2.5 liters of liquid and 50 g of salt, and leave for 8 hours.
  3. Place currant leaves on the bottom of the pan, and then mushrooms, sprinkling them with salt, dill and chopped garlic.
  4. Pour 0.5 liters of water over the mushroom mass, press down with a weight and leave in the refrigerator for 2 weeks.

  Russula caviar

  

  The following recipe is about how to prepare russula in the form of caviar. Such a snack is perfectly stored for a long time in the refrigerator and can be prepared for the winter. If desired, you can supplement the composition of the treat with garlic, fresh tomatoes or reduce the amount of onions used.

  • Russula – 0.5 kg;
  • onion – 400 g;
  • carrots – 2 pcs.;
  • vegetable oil – 150 ml;
  • vinegar 6% – 30 ml;
  • greens – 1 bunch;
  • laurel – 2 pcs.;
  • salt, pepper - to taste.
  1. The prepared mushrooms are boiled in salted water until they sink to the bottom, after which they are removed from the broth with a slotted spoon and twisted in a meat grinder along with sautéed onions and fried carrots.
  2. Transfer the mixture to a saucepan or stewpan, add oil, vinegar, salt, pepper, herbs and bay.
  3. Next, mushroom caviar from russula is stewed for 1.5 hours, packaged in sterile jars and stored in the cold.

  How to cook fried russula?

  

  Next, you will learn how to cook fried russula. When using varieties without obvious bitterness, they can be used without prior boiling. The remaining mushrooms need to be soaked and then kept in boiling salted water for 20-30 minutes. The frying time of the product is significantly reduced.

  • Russula – 0.5 kg;
  • onion – 250 g;
  • garlic – 3-5 cloves;
  • butter – 50 g;
  • lemon juice – 1 tbsp. spoon;
  1. Sauté chopped onions and garlic in oil.
  2. Add chopped mushrooms and fry over high heat, stirring.
  3. Season the fried russula with chopped herbs, heat for another 2 minutes and serve.

  Russula soup - recipe

  

  Russula soup can be cooked from both fresh and salted specimens, having first washed them and soaked them from excess salt. In this case, the classic set of onions, carrots and potatoes is used as filling. With the addition of small noodles or cereals, the hot dish will turn out even thicker and more satisfying.

  • Russula – 0.5 kg;
  • onions and carrots – 2 pcs.;
  • potatoes - 5 pcs.;
  • laurel – 3-4 pcs.;
  • butter – 70 g;
  • water – 2-2.5 l;
  • salt, pepper, herbs - to taste.
  1. Boil prepared mushrooms in water, add potato cubes.
  2. After 10 minutes of cooking, add onions and carrots, laurel, and pepper fried in oil, and cook the dish for another 10 minutes.
  3. When serving, season the hot dish with herbs.

  Russula with potatoes - recipe

  

  The following recommendations will help you figure out how to prepare russula with potatoes. The win-win combination of vegetables and mushrooms has long been used to implement many different ideas, thanks to which you can get boiled, stewed or, as in this case, fried culinary compositions.

  • Russula – 0.5 kg;
  • potatoes – 800 g;
  • vegetable oil – 100 ml;
  • onion – 200 g;
  • garlic – 1 clove;
  • salt, pepper, herbs - to taste.
  1. Separately fry the chopped potatoes until golden brown and the prepared mushrooms until the moisture evaporates.
  2. Combine the ingredients in a common bowl, add the onion, fry, season the contents to taste, add the garlic, and stir.
  3. When ready, fried potatoes with russula are flavored with herbs and served.

  Dumplings with russula - recipe

  

  Russula dumplings, thanks to their delicate taste and amazing aroma, turn out to be especially tasty and appetizing. The filling can be prepared by frying the mushroom mass with onions in a frying pan or adding mashed potatoes and herbs to the filling. Margarine or butter will add softness to the dough.

  • flour – 600 g;
  • water – 1 glass;
  • margarine or butter – 50 g;
  • egg – 1 pc.;
  • russula – 700-800 g;
  • onion – 200 g;
  • salt, pepper, herbs - to taste;
  • oil for frying – 70 g.
  1. Combine sifted salted flour with egg and margarine, add water, knead the dough.
  2. Leave the base for 40 minutes, covering with film.
  3. Russulas are fried in oil, adding onions.
  4. Dumplings are made from the dough and filling and boiled for 7-10 minutes in salted water.

  How to freeze russula?

  

  When you have managed to fully enjoy the fresh taste of mushrooms and pickle them for future use, it’s time to freeze the russula for the winter. In this form, the products can be used throughout the year to prepare your favorite dishes and snacks, enjoying their excellent taste and incomparable mushroom aroma.

  1. Before freezing russula, they must be properly prepared: sorted, removed from debris and washed.
  2. In addition, most of the available varieties require pre-soaking and boiling.
  3. After the mushrooms have sunk to the bottom during the cooking process, they are drained into a colander and left to drain.
  4. If possible, dry the mushroom mass with paper towels, package it in sealed portion bags or containers, and squeeze out as much air as possible.
  5. The product is sent to the freezer for storage.
  6. If desired, you can also freeze fried russula.

  
  How to cook russula - the best ideas for preparing mushroom dishes After reading the information below, you will learn how to cook russula. Any dish or snack obtained by

After reading the information below, you will learn how to prepare russula. Any dish or snack obtained by following one of the recipes will delight you with a great taste and make you a loyal admirer of this variety of mushrooms.

How to cook russula?

Russulas, the recipes for which can be very varied, despite the name, still require heat treatment and are not consumed raw. In order for the mushrooms to be tasty and to fully retain all their natural properties, it is necessary to adhere to certain rules when processing the product.

1. Depending on the variety, the mushrooms are simply sorted and washed, or they are soaked briefly in lightly salted water. This step is necessary when using russula with a bitter aftertaste.
2. Russula dishes do not require long-term heat treatment: 20-30 minutes of cooking, frying or stewing is enough to achieve the desired taste result.
3. If you wish, you can prepare russula for the winter using proven recipes and correct recommendations.

How to salt russula - a simple way

Russulas, the recipe for which will be described below without vinegar, are prepared without heat treatment and soaking, therefore, to implement the technology, you should choose specimens with greenish-blue caps without a bitter aftertaste. The resulting snack will surprise you with its excellent taste characteristics and stunning mushroom fragrance, which in this case is especially pronounced.

Ingredients:

• Russula – 2 kg;
• salt – 100 g;
• dill seeds – 2 tbsp. spoons.

Preparation

1. The bottom of the pickling container is sprinkled with a mixture of salt and dill seeds.
2. Mushrooms are cleaned of dirt with a brush, placed in a bowl with their caps down, sprinkling the layers with salt and dill.
3. Press the mushroom mass with a weight and place it on the refrigerator shelf for 2 weeks.

How to salt russula using a hot method?

Next is how to prepare salted russula by hot salting. The herbs and spicy additives used in the recipe can be replaced with any others of your choice and taste: often the composition is supplemented with garlic cloves cut into several pieces, bay leaves, herbs and dill seeds, mustard seeds.

Ingredients:

• Russula – 2 kg;
• water – 3 l;
• salt – 100 g;
• currant and cherry leaves - 10 pcs.;
• cloves in buds – 7-8 pcs.;
• allspice peas – 10-15 pcs.

Preparation

1. The prepared, washed russula are placed in a pan, filled with water and after boiling, salt, herbs, and spices are added.
2. Boil the mushrooms until all the specimens sink to the bottom and the brine turns light.
3. Salted russula are packaged in sterile jars, filled with boiling brine, sealed, wrapped until cool and stored in the refrigerator.

How to salt russula in a cold way?

The following recipe is somewhat more troublesome than the previous variations described, but the result is worth the effort and time. Both the taste and aroma of the preparation will surprise even picky gourmets, delighting them with its richness and incredible bright aroma.

Ingredients:

• russula – 2.5 kg;
• water - 0.5 l;
• salt – 250 g;
• dill umbrellas – 2 pcs.;
• garlic – 5 cloves;
• currant leaves – 3 pcs.

Preparation

1. Soak the russula for 2 days, changing the water twice daily (morning and evening).
2. Place the specimens in salted water, mixing 2.5 liters of liquid and 50 g of salt, and leave for 8 hours.
3. Place currant leaves on the bottom of the pan, and then mushrooms, sprinkling them with salt, dill and chopped garlic.
4. Pour 0.5 liters of water over the mushroom mass, press down with a weight and leave in the refrigerator for 2 weeks.

Russula caviar

The following recipe is about how to prepare russula in the form of caviar. Such a snack is perfectly stored for a long time in the refrigerator and can be prepared for the winter. If desired, you can supplement the composition of the treat with garlic, fresh tomatoes or reduce the amount of onions used.

Ingredients:

• Russula – 0.5 kg;
• onion – 400 g;
• carrots – 2 pcs.;
• vegetable oil – 150 ml;
• vinegar 6% – 30 ml;
• greens – 1 bunch;
• laurel – 2 pcs.;
• salt, pepper - to taste.

Preparation

1. The prepared mushrooms are boiled in salted water until they sink to the bottom, after which they are removed from the broth with a slotted spoon and twisted in a meat grinder along with sautéed onions and fried carrots.
2. Transfer the mixture to a saucepan or stewpan, add oil, vinegar, salt, pepper, herbs and bay.
3. Next, the russula is stewed for 1.5 hours, packaged in sterile jars and stored in the cold.

How to cook fried russula?

Next, you will learn how to cook fried russula. When using varieties without obvious bitterness, they can be used without prior boiling. The remaining mushrooms need to be soaked and then kept in boiling salted water for 20-30 minutes. The frying time of the product is significantly reduced.

Ingredients:

• Russula – 0.5 kg;
• onion – 250 g;
• garlic – 3-5 cloves;
• butter – 50 g;
• lemon juice – 1 tbsp. spoon;

Preparation

1. Sauté chopped onions and garlic in oil.
2. Add chopped mushrooms and fry over high heat, stirring.
3. Season the fried russula with chopped herbs, heat for another 2 minutes and serve.

Russula soup - recipe

Russula soup can be cooked from both fresh and salted specimens, having first washed them and soaked them from excess salt. In this case, the classic set of onions, carrots and potatoes is used as filling. With the addition of small noodles or cereals, the hot dish will turn out even thicker and more satisfying.

Ingredients:

• Russula – 0.5 kg;
• onions and carrots – 2 pcs.;
• potatoes - 5 pcs.;
• laurel – 3-4 pcs.;
• butter – 70 g;
• water – 2-2.5 l;
• salt, pepper, herbs - to taste.

Preparation

1. Boil prepared mushrooms in water, add potato cubes.
2. After 10 minutes of cooking, add onions and carrots, laurel, and pepper fried in oil, and cook the dish for another 10 minutes.
3. When serving, season the hot dish with herbs.

Russula with potatoes - recipe

The following recommendations will help you figure it out. The win-win combination of vegetables and mushrooms has long been used to implement many different ideas, thanks to which you can get boiled, stewed or, as in this case, fried culinary compositions.

Ingredients:

• Russula – 0.5 kg;
• potatoes – 800 g;
• vegetable oil – 100 ml;
• onion – 200 g;
• garlic – 1 clove;
• salt, pepper, herbs - to taste.

Preparation

1. Separately fry the chopped potatoes until golden brown and the prepared mushrooms until the moisture evaporates.
2. Combine the ingredients in a common bowl, add the onion, fry, season the contents to taste, add the garlic, and stir.
3. When ready, fried potatoes with russula are flavored with herbs and served.

Dumplings with russula - recipe

Thanks to their delicate taste and amazing aroma, the latter are especially tasty and appetizing. The filling can be prepared by frying the mushroom mass with onions in a frying pan or adding mashed potatoes and herbs to the filling. Margarine or butter will add softness to the dough.

Ingredients:

• flour – 600 g;
• water – 1 glass;
• margarine or butter – 50 g;
• egg – 1 pc.;
• russula – 700-800 g;
• onion – 200 g;
• salt, pepper, herbs - to taste;
• oil for frying – 70 g.

Preparation

1. Combine sifted salted flour with egg and margarine, add water, knead the dough.
2. Leave the base for 40 minutes, covering with film.
3. Russulas are fried in oil, adding onions.
4. Dumplings are made from the dough and filling and boiled for 7-10 minutes in salted water.

How to freeze russula?

When you have managed to fully enjoy the fresh taste of mushrooms and pickle them for future use, it’s time to freeze the russula for the winter. In this form, the products can be used throughout the year to prepare your favorite dishes and snacks, enjoying their excellent taste and incomparable mushroom aroma.

1. Before freezing russula, they must be properly prepared: sorted, removed from debris and washed.
2. In addition, most of the available varieties require pre-soaking and boiling.
3. After the mushrooms have sunk to the bottom during the cooking process, they are drained into a colander and left to drain.
4. If possible, dry the mushroom mass with paper towels, package it in sealed portion bags or containers, and squeeze out as much air as possible.
5. The product is sent to the freezer for storage.
6. If desired, you can also freeze fried russula.